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easy brazilian moqueca fish stew recipe for Casual Weeknight Dinner
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easy brazilian moqueca fish stew recipe for Casual Weeknight Dinner

This quick, beginner-friendly Brazilian-inspired moqueca uses firm white fish, bell peppers, tomatoes, coconut milk, cilantro, and lime for a colorful weeknight stew. A small drizzle of dendê oil is optional for a traditional Bahian-style flavor and color.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 1/2 lb firm white fish fillets such as cod, halibut, mahi-mahi, or tilapia, cut into 2-inch pieces (680 g)
  • 1 tsp kosher salt 6 g
  • 1/4 tsp ground black pepper 0.5 g
  • 2 tbsp fresh lime juice divided (30 mL)
  • 2 tbsp olive oil 30 mL
  • 1 large yellow onion thinly sliced (about 7 oz / 200 g)
  • 1 red bell pepper thinly sliced (about 5 oz / 150 g)
  • 1 yellow or orange bell pepper thinly sliced (about 5 oz / 150 g)
  • 3 medium Roma tomatoes sliced (about 13 oz / 360 g)
  • 3 garlic cloves minced (about 3 tsp / 9 g)
  • 1 can full-fat coconut milk 13.5 fl oz / 400 mL
  • 1/4 cup water 60 mL
  • 1/4 cup chopped fresh cilantro plus more for serving (about 0.3 oz / 8 g)
  • 1 tbsp dendê oil red palm oil, optional (15 mL)

Instructions

  • Pat the fish dry. Season it with the salt, pepper, and 1 tablespoon (15 mL) of the lime juice. Set aside while you prepare the vegetables.
  • Heat the olive oil in a wide Dutch oven or deep skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add both bell peppers and cook until they begin to soften, about 3 minutes. Stir in the garlic and cook for 30 seconds.
  • Arrange the sliced tomatoes over the vegetables. Gently nestle the seasoned fish pieces into the pan. Pour the coconut milk and water around the fish without stirring too much.
  • Bring the liquid just to a gentle simmer. Cover and cook until the fish is opaque and flakes easily, 6 to 8 minutes, depending on the thickness of the pieces. Avoid boiling or vigorously stirring so the fish stays in large pieces.
  • Remove the pan from the heat. Stir in the remaining 1 tablespoon (15 mL) lime juice, cilantro, and optional dendê oil. Taste the broth and add a small pinch of salt if needed. Serve hot with rice, if desired.